"Delicious, Tastes Just Like Fresh Picked!" 



ive better 



Be better 



Live longer 




The 4-in-l 

Victory Food Drier 

For Drying Vegetables, 
Fruits and Seed Corn 

For the Home and the Farm 

The best and the only apparatus of this type in the World 







At Last a Perfected Home Drier 



More Food 



Belter Food 



Cheaper Food 



The Lake Breeze Motor Company 



560-570 West Monroe St. 

Chicago, Illinois, U. S. A. 



Cable Address: 

Lakbrezmot 



J Western Union 
>)des: 1 Bentley's 

(A. B.C., 5th Ed. 



Circular D2 



Delicious Food Drier 



Made in U. S. A. 



Made in U. S. A. 



Advantages of Home Drying 

With a 4 - in - 1 Victory Drier 



1. With the Victory Drier home drying can 

now be done by anyone, anywhere, at 
slight expense for fuel and little work. 

2. The Victory process is simple — any boy or 

girl can do it, and can make money 
thereby. 

3. Victory dried fruits and vegetables make 

wholesome food. 

4. Victory drying preserves the flavor and the 

color of the product. 

5. Victory drying saves storage space. The 

product is stored in ordinary paper 
sacks. 

6. Victory drying saves transportation. The 

product can be shipped anywhere by 
parcels post. 

7. To Victory dry food products is to save 

them for food and they can also be sold 
at a profit. 

8. Victory drying therefore is good sense and 

good business. 




By Courtesy of the International Harvester Co. 

5 quarts Same 

Fresh Straw^berries Berries Dried 



Copyright, 1919, by Wm. .T. H. Strong 



MAY I6I9IS ©CI.A52fi690 



\ 



1^ 



"Tastes Just Like Fresh Picked"- 



tike It ^ "*^ "^ ~ ^AA ~ ^ So Good 



VJ- rrJ"°.t The 4-in-l '"""""' 



Victory Home Food Drier 

A Fan An Auxiliary Furnace 

A Stove A Food and Seed Corn Drier 

More food is produced than is eaten. Much is perishable and as the 
means of quick distribution are lacking it spoils. 

You can 

Save Time Have Better Food 

Save Money Have Cheaper Food 

Save Labor Have More Delicious Food and 

Save Food Live Longer with a 

Victory Drier Outfit 

With this outfit results are achieved in home drying never before pos- 
sible. Women, take notice. This is what you have been looking for. 
If once you use this drier you will never go back to the old methods. 

Accessory Foods 

Science has recently been discovering and teaching new and im- 
portant facts about food. 

Besides the fats, sugars, proteins and salts, certain accessory foods 
are necessary for the nutrition of man. There are two sorts of accessory 
foods, or "vitamines," fat soluble and water soluble. The fat solubles 
are abundant in dairy products and foliage while the water solubles are 
found generally in seeds and roots as well as leaves. Drying preserves 
these accessories as well as the salts and other food elements, while can- 
ning, especially with the use of temperatures considerably above the boil- 
ing point (such as are used in the commercial methods), destroys some 
or all of the accessories. Victory drying retains all the food values. 

This is vitally important in the raising of young children as they will 
thrive on properly selected dried food when milk is not available. 

If you wish delicious food and nourishing food easily digested and 
beneficial eat dried foods, raised in your garden or bought when cheap, 
and dried in your home Victory Drier Outfit. 

Ventilation 

gentle and properly directed and controlled, and tempered with just the 
right heat, is the secret of the remarkable and perfect results when vege- 
tables and fruits are dried with a Lake Breeze non-electric fan drying 
equipment. It is used anywhere without electricity or wires, springs or 



-Live Better — Be Better- 

— 3 — 



-The Delicious Food Drier- 



l)atteries and it costs almost nothing to run. 

Anyone can successfully operate this X^'ictory Drier day or night, rain 
or shine, and with ease, economy and certainty. The old, costly, laborious 
and imperfect methods of preserving food are now superseded by this 
modern and scientific drier, the only perfect one ever made. 

With this equipment there is no slop and no uncertainty. The ^kin 
of such vegetables as need to be skinned can be removed by paring, 
scraping or scalding. Others like beans should be blanched in boiling 
water a few minutes. Others need nothing but slicing. Slice one-six- 
teenth inch thick or less, lay it on the trays, light the stove, start the fan 
and go about your other work. When dry put the product in bags. You 
cannot over dry it with this apparatus. The Victory process is so 
simple it is almost too good to be true. 

We regard this Victory Drier as one of the Most Important Develop- 
ments of the War. With it the problem of food for the masses will 
largely be solved. It is your duty to use it and to secure its benefits. 

When women once learn how delicious Victory foods are ; how the 
natural flavor is retained ; how they appeal to the eye because of their 
natural color, and how much more wholesome because all the accessory 
foods are saved, thus improving the health and prolonging life ; how easy 
the work is and how economical, they will insist on using a Victory Drier. 

Food is necessary to life. Where food is not produced the year 
around, as it is in the tropics, animals must either migrate, as most of the 
birds, hibernate, as the bear and the woodchuck, or lay food in store, as 
the squirrel and as man. 

Nuts and the grains are best cured and rendered fit for storage in 
Nature's own way, but to preserve fruits and vegetables special pro- 
cedure is necessary. 

In the country districts roots may be kept in a root cellar'^without 
floor, in which the roots will neither freeze nor shrivel, but such a cellar 
is not available in many homes and such root vegetables cannot be suc- 
cessfully kept any length of time in the ordinary cellar. 

Perishable fruits and vegetables may otherwise be preserved by 
Chemical treatment, such as pickhng or salting, 
Sun curing, 

Canning in metal or glass containers, 
Evaporating, 
Dehydrating, desiccating or drying. 

Chemically preser^-ed foods, such as pickles, are not of great value 
save as relishes, as they cannot safely be eaten regularly in any quantities. 

Sun curing, because of dirt, insects, danger of spoilage and trouble, 
is not practical save where the humidity is relath^eiy low, and the propor- 
tion of seasonable sunshiny days is large. / (j 



-Better Food — Cheaper Food— "^ ^ 



— 4 — 

O <o J / 



-The 4 - in - 1 Victory Food Drier- 



Canning in tin or glass and sugar preserving imply plenty of con- 
tainers, sugar, money, hard work and also storage space. In canning the 
color and the flavor are usually impaired and much of the food value is 
destroyed, due to chemical changes and to the loss of the mineral salts 
from the products so canned. 

The words evaporating, desiccating, dehydrating and drying are 
used more or less interchangeably although evaporating rather implies a 
liigher degree of heat. Evaporated foods have long been successfully on 
the market and the process will probably continue unaltered although 
the quality may be second to foods dehydrated or dried at a lower temper- 
ature. Evaporators are usually operated on a large scale while de'ny- 
drating, desiccating or drying may be most successfully done on a small 
scale in the home or on the farm by means of a Victory Drier. 

The increasing demand is for preserved foods which contain the 
maximum value in proportion to weight and bulk, which are in suitable 
form for shipment and which are preserved at lowest cost. 

Drying reduces fresh fruits and vegetables to one-half to one-third 
of their original bulk and to one-fifth to one-tenth of their original weight. 
Eor instance, 11 pounds of cabbage are reduced to 14 ounces in weight. 
This means very great economy in space and in cost of transportation 
and the dried product can be packed in inexpensive contamers, such as 
paper bags, everywhere available. Two and one-half pounds of dried 
tomatoes equal 60 pounds of canned tomatoes. By the removal of 90 to 
95 per cent of the water by proper drying the action of bacteria and mold 
is prevented. 







^■PF-^i* 



■ i 



BY COURTESY OF THE INTERNATIONAL HARVESTER CO, 



Fresh 
Peas 



Same Peas 
Dried 



Same Peas 
Restored 



-You Need a Drier- 



"Delicious, Tastes Just Like Fresh Picked"- 



The ideal method of conservation of perishaljle fruits and vegetaljles 
is by means of a Victory Drier as this process is convenient, econom- 
ical and certain, and keeps unimpaired the color, flavor, food vakie 
(all substances retained) and quality. There is no other drier like it. 

Foods dried in this best and only Victory Drier retain their 

Color Quality 

Flavor Original Shape When Rehydrated 

Food Value 

They are 

Clean Delicious 

Easily Stored Non-poisonous 

Easily Transported (Parcels Post) Wholesome 

The work is 

Easy Independent of Weather Conditions 

Under Perfect Control Inexpensive 

and the results are 
Certain 

Slicing, shredding, rolling or some degree of cooking or blanching 
is usually required with the different products to be dried. Then with a 
proper drier, gentle heat, and gentle ventilation, perfect results are 
obtainable. Too great heat changes the proteins and alters the cells. 
Too strong ventilation forms a crust on the outside and prevents the 
escape of the moisture from the inside. 

After long development and careful tests a form of simple drier. 
The Victory Drier, has been made for use with our non-electric fans in 
which small or large lots of fruit and vegetables can be rapidly, safely, 
economically, certainly and perfectly dried, day or night, anywhere, and 
independently of the weather and atmospheric conditions. In the Lake 
Breeze Motors you find a tempered power and temperature available 
everywhere at low cost at present not equaled or approached by any 
other known mechanism for this purpose. 

Successful drying is thus placed within reach of all persons of ordi- 
nary intelligence and every home and every farm can now have its 
Victory Drier Outfit. In other words, home drying is at last on a scien- 
tific basis and we are the first to offer to the public a complete outfit and 
a proved process. It is the best home drier in the world. 



•Order Immediately 

— 6 — 



■Simple — Saves Time — Saves Work- 



Remember that Victory drying is the only known home method of 
preserving- food products by which 

All Food Values Are Saved 

Since you must eat some form of preserved foods why eat that which 
is chiefly bulk, which has little life-sustaining quality? Why not do your- 
self the kindness to demand food with as many vitamines (life principles) 
as possible, with all the proteins, fat and water solubles, and salts present 
and unchanged? This perfect food is what Victory drying gives you. 

Intelligent people know that the dreaded. Far Eastern disease beri- 
beri is caused by eating too much polished rice, that is rice with the bran 
coats removed. You also know that the prevention and the cure for 
scurvy is fresh or properly dried vegetables. Such vegetables have the 
digestive salts in them which the body needs. "Canned goods" do not 
have these life giving principles usually in as great a degree. 

Don't eat junk. On the best farms great care is taken in the feeding 
of the animals. Why don't you secure a better condition and a longer 
life for yourself by demanding a balanced ration? Begin immediately to 
dry your own food by means of the perfect Victory system. 

With a 4-in-one Victory Drier you can easily have more food, better 
food and cheaper food and can be better and live longer. If you love 
yourself and your family do it and do it now. If you haven't a garden 
buy vegetables and fruits in the market at the time they are cheapest, 
wash them, slice very thin, put them in the Victory Drier, take them out 
when dry, leave them unsealed to cure for a day or two, protected from 
insects, and then store away. The work is simple and practical and 
anyone can do it. 

In planting your garden next year arrange to increase the quantity 
of such vegetables as you desire to dry for winter use. One of these 
driers should thus be made to earn from $2 to $3 a day. Any surplus of 
dried product can be sold at good prices. 

Any woman who wants to save labor and money and who desires the 
cheapest, the most wholesome and the most delicious food and once 
tries a Victory Drier will never again be without it. This Drier will revo- 
lutionize the old methods of food preservation in the home. There is 
no other home drier like it. A Victory Drier means thrifty house- 
keeping. 




BY COURTESY OF THE INTERNATIONAL HARVESTER CO. 

Fresh Rhubarb Same 

before drying Rhubarb dried 



■Better Food — Longer Lif e- 

— 7 — 



Preserve by Drying 

XLbc innlverslt? of Cbtcaflo 

Zbc Xotanical (Basette 

July 1, 1918. 
The Lake Breaze Motor company, 
b64-570 W. Monroe St., 
Chicago, 111. 

Sear Sirt 

I have tested your aloohol, kerosene, and gas fans and 
find them excellent for drying of regetables and fruits on the family 
scale. Slnoa electric fans are not arallable for the use of most 
farm families and m&ny city families it seems to me that your fan 
is almost indispensable for home drying. It would seem to me like- 
wise almost indispensable in field hospitals where electricity is 
lacking. 

I am impressed with Its efficiency as a machine. It 
seems to lire up to your claims as to amount of fuel needed, lack 
of noise in operating, and volume of air raoTod. 

Very truly. 



Associate Professor of Plant Physiology, 



XH)e Tnntversu? of (Cbicago 

Cbe Scbool at Education 

June 26, 1918. 
Laics Breeze llotor Company, 
Chicago, 111. 

Bear Sirst 

We have used yoia- fan run by alcohol In connection with 
some experimental work in drying frulta and regetables. tfe find that it 
Jceepa a gentle current of air oironlatlng orer the food, thus shortening 
the time of drying without removing moisture so rapidly that a hard crust 
forma oyer the surface. It not only economises in time and heat, but 
insures an excellent product. 

It seems to us to bs a very desirable addition to toy 
drying equipment whether heat ia to be used or not. 

Very truly your a. 



-Wholesome, Delicious Food- 

— 8 — 



Others Like It^ 

Proof 

Thru the Lindness of Mr. Arthur G. Hulbert of Chicago, one of the 
ardent and efficient pioneers in dehydration in the United States, the 
following excerpts are presented from the testimony given at the 
U. S. Senate Committee hearing on dehydration (S. 3665) : 

(used by PERMrSSION. COPYRIGHT, 1918, HULBERT PUBLISHING CO.) 



SENATOR GORE, the Chairman, said: "If this process is equal to its 
promise, perishable products will be made imperishable, the summer will be 
made perpetual, we will eliminate an enormous amount of waste and distribute 
the whole perishable crop over the entire United States." 



SENATOR RANSDELL: "This is the most profoundly interesting 
thing we have had before this committee for consideration since I have been a 
member." 

HARVEY W. WILEY, of the Bureau of Foods and Sanitation: 'T am 

deeply interested in the industry of desiccated vegetables and fruits. I believe 
that the general use of such products by the general public would be highly bene- 
ficial. The rapidity with which the samples are dried and the low temiperature 
employed, secure the full value of these products in so far as their vitamine and 
antiscorbutic properties are concerned." 



TESTIMONY OF DR. McCOLLOM of Rockefeller Institute of Hygiene: 

"In my opinion, gathered from my own experiments and the evidence gathered 
in Germany, the food values of dried vegetables remain the same as fresh. 

"Regarding the so-called vitamines, the leaf vegetables such as cabbage, 
spinach and cauliflower contain more than do the fruits and other vegetables 
but owing to the high prices in wintertime the consumer with a limited pocket- 
book is going to buy the grain products he considers essential and cut out these 
green leaf vegetables. This is a great mistake. Children particularly and even 
the grownups need this particular substance which occurs in largest amount in 
these green vegetables which will not be bought by consumers during the high- 
priced season, hence my great interest in the possibility of converting these leaf 
vegetables during the season when they are very cheap into an imperishable com- 
modity which everybody can buy when fresh vegetables are too expensive in the 
winter season." 

TESTIMONY OF DR. L. D. SWEET of the U. S. Food Administration: 
"I was asked by Mr. Hoover in July to take up the subject of dehydrated vege- 
tables and fruits. I learned that the English Government had ordered dried 
products for soup for the Army in South Africa during the Boer war. This 
product was made of about 40 per cent potatoes, 20 per cent carrots, 20 per cent 
turnips, 10 per cent cabbage and 10 per cent onions. 100 pounds of the raw 
made about 15 pounds of the dried. This was shipped to them in large quanti- 
ties and their statement was that 100 pounds of the dried would make a soup 
ration for about 6,000 soldiers and five or six rations a week would keep them 
in good health. 

"The Boer war closed suddenly and left them with about 30,000 pounds 
of the products on hand. There was no demand for it so it was put in barrels 
and sealed up with paraffine, and fifteen years, three months and some days after 
that, or after the present war had started, England placed another order. They 



What's the Answer? 
-9 - 



Preserve by Drying- 



opened the stored barrels and it looked right and they shipped it and it proved 
all right. Several firms have shipped, up until December 1st, between 40,000,000 
and 50,000,000 pounds of dried products, about 60 per cent of it in the form of 
soup product and about 40 per cent dried sliced potatoes. 

"There has been a wonderful awakening in this country on dehydration. 
The Bureau of Chemistry under Drs. Alsberg and Gore has made exhaustive 
study and tests of it; the dehydrated products can be placed back in cold water and 
take on the moisture that they originally contained, or nearly that, and then be 
cooked, and we are unable to tell the difference between those and the fresh 
vegetables. 

"The main point as I see it is that during the non-productive and winter 
season with a dehydrated vegetable the people of the U. S. could get a product 
equal to fresh vegetables and they would be healthier; I firmly believe that the 
dehydration of fruits and vegetables is one of the grandest developments that 
has come to the United States. From all I am able to find out about it by eating 
them as I have for some time, I can tell no difference between the good deh}'- 
drated products and the fresh products. 

"Dr. McCullen of Johns Hopkins University says that he finds them com- 
parable to fresh vegetables and he sees no reason why any of the food values 
should be lost. His experiments with a number of the vegetables, cabbage and 
others, prove that they are as good as fresh vegetables." 



EXCERPTS FROM LETTERS READ INTO THE RECORD 

TESTIMONY of J. McE. BOWMAN, Pres. "The Biltmore," N. Y.: "We 
have used a number of dried vegetables including tomatoes at the Biltmore and 
they proved to be very satisfactory. The results convince us that dehydration is 
an excellent method for preservation of vegetables for use in all climates and 
particularly on account of the small space required for storage in shipment." 



TESTIMONY OF ALBERT KELLER, Gen. Mgr. "Ritz-Carlton," N. Y.: 

"After trying dififerent dried and powdered vegetables I take pleasure in stating 
that if cooked properly they are far superior to taste and more advantageous 
than preserved or canned vegetables as they retain all through an excellent 
flavor of fresh vegetables. I can safely see a fine opening on the market for 
such useful new products." 



TESTIMONY OF P. B. BODEN, V.-Pres. "Hotel Manhattan," N. Y.: 

"After repeated trials of a variety of dried vegetables including tomatoes at the 
Hotel Manhattan we found them very satisfactory and are convinced that vege- 
tables preserved in this form are admirable for use when seasonable fresh vege- 
tables are not obtainable." 



TESTIMONY OF C. E. SCHAFFER, Steward, "The New Willard," 
Washington: "I have tried samples of dried tomatoes and have found them ex- 
cellent." 



TESTIMONY OF E. BURGENNINTER, Chef, "Palace Hotel," San Fran- 
cisco: "I have given the tomato preparation, both dried and powdered forms, a 
good trial and am glad to state that the products are fine." 



- Facts are Facts 



Scientific — Proved- 



TESTIMONY OF J. H. NICOLL, Supt. of Service, "The Olympic 
Club," San Francisco: "The vegetables are the finest we have ever tried and 
with proper handling they seem to retain the flavor and appearance of the fresh 
vegetables." 

TESTIMONY OF G. A. RISSER, Chef, "The Stratford Hotel," Chicago: 
"After having given the dried vegetables a thorough trial I am pleased to state 
that the}' are very satisfactory. I find that the flavor is much fresher after they 
have been prepared than that of canned goods, and they are much easier to keep 
in store." 

TESTIMONY OF E. CLEMENS HORST: "The dehydrating process 
takes the vegetables fresh from the farm, immediately dries them and in my 
opinion and in that of the best hotel men they are fully as good as fresh vege- 
tables. A number of our hotels in San Francisco are using dried vegetables in 
place of the fresh although there they have the fresh vegetables available all 
the year round. 

"In a $4 case of tomatoes you pay for IS cents w^orth of tomatoes and $3.85 
worth of tin and package. The cost of the dried is merely first cost and drying 
while the cost of the canned is twenty times the first cost and in a car of canned 
is ten thousand pounds of tin and fourteen thousand pounds of lumber. 

"Of all the vegetables grown, 40 to 50 per cent is lost, but in drying, there 
is no loss whatever, even the peelings and the tops are fed to hogs. The quantity 
of potatoes dried in Germany for the last year, of which there is official record 
by our Government, is 800,000,000 bushels, more than twice the quantity raised 
in the U. S. per annum; or seven times as many bushels per capita as we raise: 
their crop in 1915 was 2,000,000,000, as against 350,000,000 bushels in this country, 
according to U. S. Government year book. 

"Air at ordinary humidity of 75 has water carrying capacity of 25, but 
raise the temperature from 80 to 150 and the expansion gives it ten times the 
absorbent power, or for every 24 degrees the drying power doubles in ratio. 
The time required for drying varies." 



Ill view of this testimony, 

Why Not Dry? 

The Victory Drier does the work, and in addition you get 4 articles 
in 1 outfit : a fan which can be used anywhere, a stove which can be used 
365 days a year, an auxiliary furnace in the winter, and a drier for many 
purposes. 



This is 

the 

Victory Drier 





_„ It does the Work 

V'dlMK Why Not Dry? 

^^1 ioSH, 






The 4 - in - 1 Drier 



— 11 



-Why Not Dry?- 



Practical Applications 

80c a pound is a winter price of dried Ijlack raspberries on the Chi- 
cago market. This is equal to 14c per quart fresh, and the cost of 
Victory drying them is less than ^c per quart. There are tens of 
thousands of acres of berries totally wasted each year, as they cannot 
be marketed fresh. What's the answer? 

Why not dry them? 

Why not dry snap beans in the season when they are plentiful and 
cheap, often as low as 5c per pound, and use them out of season when 
worth 30c per pound? 

Why not dry rhubarb in season when good and plentiful and costing 
Ic per pound and eat it out of season when it is 20c a pound? 

Why not! 

Remember, home Victory dried foods are better in color, flavor and 
food values than canned or otherwise preserved products ; they are 
cheaper and give you better health. The fuel cost of Victory drjnng is 
about J'2 the cost of the rubber rings used on the glass jars in the old 
style form of preserving. 

Could you ask for a lower cost? 

Why not dry? 

It is reasonable to believe that vegetables and fruits properly 
ripened before gathering and then immediately dried in a Victory Drier 
have better quality and flavor than those picked green and ripened in 
transit or in cold storage. What's the answer? 

Reckon we all better Victory dry. 

The cost of shipping dried vegetables and fruits by parcels post is 
only a fraction of the cost of shipping them fresh by freight. There is 
no loss by spoilage en route and the food you prepare is clean, too. 

Be independent of market conditions and shipping facilities bv 
drying fresh, ripe products in their season in a cleanly manner at home 
in a A'^ictory Drier. 

Why not dry? 

You can beat Mr. H. C. Living to a frazzle and save Dr.'s bills and 
the food profiteer won't worry you much if you Victory dry. 

That's it, just Victory dry. 

You can even form a drying club with some of your friends and be- 
tween you get a Victory outfit and keep it working day and night. 

What's the answer? 

Why Not Dry? 



■The Victory Does It- 

- 1 •-: - 



■Easy — Inexpensive- 



Description and Prices 

THE VICTORY DRIER is 4 feet long and 1>4 feet wide. It has 
12 shelves. The heater is 1 foot long. A Lake Breeze Motor produces 
the gentle circulation necessary and food products are dried thus better 
than by any other known home process. Kerosene is the fuel recom- 
mended altho alcohol or city gas burners can also be supplied. 

The shelves contain 36 square feet of surface and hold little or 
much. This drier works day and night at almost no expense and the 
products are dried in the most perfect manner. With a Victory Drying 
Outfit you can have delicious, wholesome food and at lower cost. 

Prices 

Domestic Export Domestic Export 

Drier $34.50 $55.00 Heater Hood $15.50 $26.00 

Stove 7.50 12.50 Model B, 16 in. Fan 22.50 37.50 

Domestic Export 

Price complete, Victory Drier Outfit '$75.00 $130.00 

Terms : Cash with order ; freight on board cars, Chicago. 



Dry 



The Lake Breeze Motor Co. 

564-570 West Monroe Street 
Chicago, Illinois, U. S. A. 

Your 0\^n Food Products 



When you think of dried foods think Delicious Food Drier. That's the 
Victory. Now you have it. It is the only successful home drier ever 
made. 



Lake Breeze Fans 

Everyone Should Know About These Non-Electric Fans. 
They Run Anywhere On 

Kerosene, Alcohol or Gas ^'^^ ^^ 



Natural 



Cost }ic per hour }4c per hour i/ec per 

without wires, springs, batteries or 
trouble. Improved patented models. 
Fifth season. Of genuine merit. 
Proved comfort and efficiency bring- 
ers in the heat, day and night. 
Quiet and convenient. Portable any- 
where. Ideal for the sick. These 
fans are essential. Ventilation is 
^\j^ life and these fans are necessary to 
M your complete well being. They are 

useful in winter as well as summer, 
as they increase greatly the heating 
capacity of stoves and radiators. 
Three models. 3 sizes. Write for 
Catalog F. The No. 31 Fan. Model 
B, 16-inch, kerosene burner, is the 
one advised for Drying and is the 
fan supplied with the Victory Drier. 



hour 





■You want it — Get it- 



I.S - 



You Need a Drier 



General Directions 

Food products to be dried should be as young, fresh and clean as 
possible. The trays can be used either side up. 

Different vegetables require different treatment. Let experience 
govern. They all will dry. 

In general cut the fruit or vegetables into short pieces, or shred, or 
put through a meat grinder or slice not thicker than one-sixteenth inch 
before drying. Before drying it is usually preferable to remove the skin 
by scalding or paring. Set the drier where the air is as dry as possible. 

If the fan is operated without artificial heat the temperature of dry- 
ing will be not higher than the temperature of the room or somewhat 
lower, due to the evaporation. Evaporation refrigerates or cools. 

Chard should be rolled with a rolling pin or the stems in the leaves 
should be removed. 

Berries should stick to the hand but not crush when squeezed. 

Leave the dried products unsealed for a day or two protected from 
insects and in a dry place, and mix a few times before storing in jars, 
tins or paper bags. Keep clean and dry. If the drying has been well 
done curing will require only a day or two. 

When you think of dried foods think Delicious Food Drier. That's 
the Victory. Now you have it. 



Instructions for Setting Up 

The holes in the sheet steel pieces match when the pieces are in the 
right position so all you need to do is to try the pieces in different posi- 
tions until the holes fit. The heater hood can stand at either end of the 
drier. 

Note that the wide flange on the sides should go against the drier, 
that the narrow flanges on the shelf upon which the heater stands point 
up, that of the two side pieces the flanges of one point toward the drier, 
that is out from the casing, and the flanges of the other point in. The 
side of which the flanges point in is the side by which the fan is placed. 
The narrow strip goes low down between the side pieces. Its purpose 
is to force the stove to be put to one side. 

The kerosene stove will always burn a blue flame if the wick is clean. 
Therefore, if the flame is red or yellow after lighting it simply means 
that some of the char should be removed from the wick. The way to do 
this is to remove the outer burner shell and the inner spreader and with 
a piece of newspaper with a clockwise circular motion brush off the top 
of the wick. Don't turn the wick quite above the edge of the brass tube 
in which it runs. Be sure to always clean the stove wick thus after each 
time it is lighted. Of course a kerosene lamp-wick should never be 
trimmed with scissors. 

A book of special fan directions accompanies each fan. 



Order Immediately 

— 14 — 



-"Delicious, Tastes Just Like Fresh Picked"- 



Home dehydration is now a final and perfect success with a 
VICTORY DRIER outfit. Why not dry? 



Vegetables 



Percentage 

of Water in 

Fresh 

Produce 



Asparagus . .' 

Beans, String- 

Beans, Wax 

Beans, Lima 

Beets To 

Brussels Sprouts 

Cabbage 91.0 

Carrots 88.0 

Cauliflower 

Celery 94.0 

Chard, Swiss 

Corn, Sweet 75.4 

Horseradish To 

Kohl-rabi 

Leeks 

Okra 

Onions 87.0 

Parsnips 

Peas, Garden 

Peas, Sugar 

Peppers 

Potatoes 78.0 

Pumpkin 

Rhubarb 

Spinach 92.0 

Squash, Summer 86.0 

Tomatoes 94.3 To 

Turnips To 

Fruit 

'Apples 84 

Apricots 

Berries 

Cherries 

Cranberries 

Peaches 

Pears 

Pineapple 

Plums 

Quinces 

Strawberries 



Blanch 
Boiling Water 

(minutes) 
Then cold dip 

5 to 10 

6 to 10 
6 to 10 
5 to 10 

loosen skin 
6 
10 
6 
6 
3 
3 
5 to 10 
loosen skin 
5 to 6 
5 
3 
5 
6 
3 to 5 
6 

30 
3 
3 

3 
loosen skin 
loosen skin 



Drying Time Pounds dried 

Hours Product per 

With Without 100 lbs. of 

Heat Heat Fresh Produce 



10 
12 
12 
12 
6 
7 
6 
9 
8 
8 
6 
3 
6 
6 
5 
4 
8 
6 
7 

10 

10 

12 

10 

10 

6 

8 

12 

6 



6 
12 
10 
12 
12 
12 

8 
12 
12 
12 
15 



20 
24 
24 
24 
12 
14 
12 
18 
16 
16 
12 

6 
12 
12 
10 

8 
16 
12 
14 
20 
20 
24 
20 
20 
12 
16 
24 
12 



12 
24 
20 
24 
24 
24 
16 
24 
24 
24 
30 



10 

7 

21 

8>4 
22 



8>4 
7/2 



15 



Our VICTORY DRIER is the first, the best and the only drier of 
the type ever made for the home. Why not dry? 



-Make Money by Drying- 



is — 



What's the Answer ? 




LIBRARY OF CONGRESS 



^ 014 420 530 3 

Victory Dried Food Products 

Look better. Taste better, and are better 

Require less work, less storage space, are more economical 

than food otherwise preserved and are 

much more easily 

Transported by Parcels Post 

The Victory Drier 

4 - in - 1 

Is the only Perfect Home Food Drier made in the World 




Domestic and Foreign Patents Applied for 

You can Make Money by dryi 



ng 



food and selling the products and renting your drier to your 
friends and neighbors. Give your children a chance. 




The Victory Drier has been made possible by our remarkable 

Non - Electric Fans 

which run anywhere on 

Kerosene, Alcohol or Gas (Nanirai) 

Our season's output is limited; better order immediately. 

The Lake Breeze Motor Company 

560-570 W. Monroe St. :: Chicago. Illinois 

U. S. A. 




Why Not Dry? 



16- 



